Chickpea And Sweet Potato Patties Recipes

Steps:

• Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
• Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
• Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
• Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

Steps:

• Place sweet potato on a microwave-safe plate in a single layer, cover and microwave on high for about 4 minutes or until just tender.
• Transfer to a bowl, add chickpeas and mash until almost smooth.
• Add the couscous, garam masala, garlic, egg salt and pepper.
• Using damp hands, form into 8 patties about 3/4 inch thick.
• Heat the oil in a non-stick pan over medium heat and cook patties 3-4 minutes each side or until golden and heated through.
• Combine yoghurt and chutney in a small bowl. Serve patties with mango yoghurt and salad leaves.

Steps:

• Peel and dice the sweet potato or yam, and cook it in boiling water until soft (about 10 minutes, depending on the size of the pieces). Drain well. You should have about 1 1/2 cups of cooked sweet potato. Transfer to a food processor.
• Add all other ingredients, except the flour, peas, and oil. Purée until fairly smooth. (The mixture might be very thick, depending on the sweet potato or yam, so be patient with this process.) Transfer to a bowl.
• Stir in the flour until thoroughly incorporated, then gently stir in the peas. Form into large or small patties. To make them really uniform and professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up portions of the mixture, then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in diameter.
• Place a skillet over medium heat and add a little bit of oil. When the oil is really hot, add the patties, and sauté for about 8 to 10 minutes on each side, or until lightly browned and heated through. Serve hot, warm, or at room temperature.

Steps:

• PLACE sweet potatoes on paper towel and place in microwave (About 3 very large); COOL slightly.
• COOK until done (About 25 minutes).
• Finely DICE shallot and coriander.
• DRAIN canned chickpeas and MASH in bowl.
• COMBINE chickpeas, shallot, 2 tbsp parmesan and coriander.
• SCOOP out cooked sweet potato and MASH.
• ADD to chikpeas, shallot and corainder and blend thoroughly.
• BLEND in 2 tbsp flour into mixture and form patties (Makes about 8 - 10 patties).
• Place additional 2 tbsp of parmesan on a flat plate or surface and dip patties onto cheese(both sides).
• PLACE patties on baking paper lined pan and LIGHTLY spray with cooking oil.
• BAKE 30 to 35 minutes.
• NOTE: Can use fat-free cooking spray.
• NOTE: Make sure to make several holes in the sweet potato before putting in microwave; also helps to turn sweet potato over once or twice to ensure even cooking.
• Based on size, I do mine 20 minutes on high, then turn them over for 20 minutes and test; if not done, I do another 10 minutes each side or 5 minutes each size depending on size; You will know it is done when the whole sweet potato is soft; Can use tongs to squeeze -- I use my hands to test:) Hope this helpful hint helps!
• If no microwave, cook sweet potato in 350 F / 180 C degree oven for about an hour.
• NOTE: I served it with Golden Door Chilli -- 300g chillis, 2 tbsp apple cider, 2 tbsp tamari combined in food processor.
• NOTE: If can't find fat-free parmesan, use lowest fat parmesan can find.
• NOTE: Is ok if chickpeas are a little lumpy, but try and get them mashed as much as you can with a fork.
• ENJOY!